Almond Meringue Sandwiches
While these meringue porcupines may be eaten alone as cookies, we scoped out their middles, sandwiched two together, and filled them with preserves and almond cream.
- Yield: Makes 2 dozen sandwiches
Source: Martha Stewart Living, December/January 1996
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup superfine sugar
- 1 1/2 cups blanched ground almonds
- 1/2 cup heavy cream
- 6 1/2 ounces semisweet chocolate, finely chopped
Heat oven to 200 degrees. Line two baking sheets with parchment paper.
Combine egg whites and cream of tartar in the bowl of an electric mixer. Whip on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until whites are shiny and firm, about 3 minutes. Fold in ground almonds.
Fill a pastry bag fitted with Ateco #864 star tip with meringue. Pipe out 2-inch-round cookies onto prepared baking sheets.
Place in the oven, and bake until the meringues just start to color, about 15 minutes. Turn off the oven, and let the meringues dry for 4 hours or overnight. For a quicker method, reduce the heat after 15 minutes to 175 degrees. and cook for 1 1/2 hours. Remove from oven, and let cool completely.
Meanwhile, scald cream in a small saucepan. Place chocolate in a medium mixing bowl, and pour hot cream over chocolate. Whisk until chocolate is smooth and melted. Let cool completely. Fill a pastry bag with chocolate filling, and pipe out onto half the cookies -- the bottom sandwich halves. Make sandwiches with remaining cookies, and serve. Sandwiches can be stored in airtight containers for 2 to 3 days.